Warm Double Chocolate Cakes

1. 1

   Coat ramekins with cooking spray. Sprinkle about 1 teaspoon of sugar into each, swirling it around to coat the bottom and sides, dumping out excess.

2. 2

   Finely chop 2 1/2 oz. chocolate and heat in double boiler, stirring occasionally. Chop remaining 2 oz chocolate into 12 to 16 pieces and set aside.

3. 3

   Using electric mixer, beat egg yolks with 1 T sugar until they are lemon color - about 4 minutes. Set aside....clean beaters well.

4. 4

   Again using the electric mixer, beat egg whites until they form soft peaks. Add the remaining 3 T sugar a little at a time, and continue beating until the whites hold stiff peaks. Set aside.

5. 5

   Remove the melted chocolate from the heat. Add the yogurt and stir well. Add the egg yolk mixture and stir well. Add one third of the egg whites to the chocolate mixture, stirring well, then gently fold in the remaining egg whites until just combined with chocolate mixture.

6. 6

   Divide the batter among the prepared custard cups. Cover and chill for 1 hour. While the cakes are chilling, heat the oven to 325 F and prepare your favorite sauce.

7. 7

   Remove the custard cups from the refrigerator and tuck 2 pieces of the cut chocolate into the center of each, and bake in the middle of the oven for 15 to 18 minutes, or until just springy when touched. Let cool for 5 minutes. Unmold or serve in cups, topped with sauce or other topping.

8. 8

   140 calories (70 from fat), 8 g fat; 45 mg cholesterol, 20 g carbohydrate, 3 g fiber, 16 g sugar, 4 g protein, 20 mg sodium.

* Per serving · 4 servings · Values may vary.